Mixed Hors D'oeuvres (n) Recipe

Prep wings

Pat the chicken wings dry with paper towels. Trim any excess skin. Place wings in a large bowl.

Season & marinate

Sprinkle 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder over the wings. Add 2 tbs soy sauce and toss to coat evenly. Let rest at room temperature for 15 minutes or refrigerate up to 1 hour (if refrigerating, bring to room temperature 20 minutes before frying).

Prep prawns

Rinse and pat prawns dry. If shells are on, leave tails intact for presentation; remove any remaining vein. Keep tail tip for grip. Place prawns in a medium bowl.

Season prawns

Toss prawns with 1 tsp kosher salt, 1/2 tsp ground white pepper and 1 tbs rice wine or dry sherry. Let sit 5–10 minutes while you prepare batter.

Make batter

In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp salt and optional 1/2 tsp cayenne. In a separate chilled bowl, lightly beat 1 cold egg and mix with 1 tsp rice vinegar. Gradually whisk in 450 ml iced sparkling water until a smooth, slightly thick batter forms — it should coat the back of a spoon but still be airy. Keep the batter cold (set bowl over ice if container is warm).

Heat oil

Pour about 1.5 liters of vegetable oil into a deep heavy-bottomed pot or deep fryer to provide a 3–4 inch frying depth. Heat the oil to 180°C (350°F). Use a thermometer to monitor temperature. If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately.

Fry in batches

Working in small batches to avoid crowding, dust wings lightly with a little flour (if wet) then dip each wing into the batter, allowing excess to drip off, and gently lower into the hot oil. Fry wings for 8–10 minutes, turning gently halfway, until golden brown and the internal temperature reaches 75°C (165°F). Remove with a slotted spoon and transfer to a rack or a paper towel–lined tray to drain.

Fry prawns

After the wings are done (or in alternating batches once oil temperature stabilizes), dip each seasoned prawn into the batter, letting excess drip off, and carefully place into the oil. Fry prawns for 2–3 minutes until batter is crisp and prawns turn opaque and pink. Do not overcook. Drain on a rack or paper towels.

Maintain oil temperature

Adjust heat between batches to keep oil at about 175–180°C. If the oil cools too much, the coating will absorb oil; if too hot, the batter will brown too fast before the center cooks.

Arrange wings and prawns on a serving platter lined with paper towels for final drainage. Sprinkle chopped parsley over the fried items and serve immediately with lemon wedges, sweet chili sauce and/or soy-lime dipping sauce on the side.

Leftover note: Reheat in a 200°C (400°F) oven on a wire rack for 6–8 minutes to return crispness. Do not microwave, as it will make the batter soggy.